1 Can (5 oz.) Chunk chicken or fresh chicken
1/4 Cup plain yogurt
1/8 Teaspoon ground cinnamon
2 Kiwi fruit. peeled & sliced
1 Cup fresh pineapple chunks
Drain chicken reserving broth to make dressing. In a bowl combine reserved broth, yogurt and cinnamon, chill. In another bowl combine kiwi, pineapple and chicken. Arrange on cantaloupe if desired. Top with dressing makes 2 Cups or 2 servings.
This is a frozen salad, that can be made ahead for a holiday meal. It is a tart cranberry sauce topped with a fresh whipped cream topping. It is spooned into a muffin tin lined with cup cake papers, and served in individual servings. It is a family favorite!